Stop by and treat yourself with this extremely delicious, super moist banana bread with a nutty flavour, loads of bananas and chocolate richness. This chocolate chip banana bread is made with brown butter, mashed ripe bananas, greek yoghurt and lots of chocolate chips

I used brown butter to make this bread. It is a total game-changer in baking and gives a rich nutty flavour to the bread. It is so easy to make but gives perfect results every time and is the best breakfast treat with coffee or tea.

WHY YOU’LL LOVE THIS RECIPE!

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• This recipe is ideal for beginners because it is very simple and easy to make. Even if you are a beginner in baking, you can make perfect bread very first time,
• No electric mixer is required and you can make it by using simple ingredients.
• It has an amazing flavour because of brown butter that just elevates everything to the next level and gives a rich and nutty flavour to this bread.
• It is loaded with chocolate chips.
• You can easily modify this recipe, for example; you can add chopped walnuts or pecans or raisins instead of chocolate chips. If you don’t have Greek yoghurt, replace it with sour cream or even with plain yoghurt.

THIS RECIPE HAS TWO PARTS!

Part 1: How to make brown butter

Part 2: How to make banana bread

INGREDIENTS YOU"LL NEED!

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FOR BROWN BUTTER

• Unsalted butter: Always use good quality butter. Unsalted butter is better as you can control the amount of salt in the recipe and salt will deposit to the bottom while making brown butter and the taste will be affected.

FOR BANANA BREAD

• Bananas: You have to use ripe bananas for this bread. Ripe bananas are extra sweet, soft and easy to mash, making them perfect for this bread.
• Plain flour(or all-purpose flour): I used plain flour for this recipe you can use cake flour instead or can use gluten-free flour for gluten-free bread.
• Brown Butter: It is such a game-changer and enhances the flavour of the bread.
• Baking Soda: It is used to rise the banana bread. It works best in this recipe so don’t replace it with baking powder.
• Light brown sugar and granulated sugar: White sugar adds softness and light brown sugar adds more richness and moisture. It also gives a deeper and caramelised flavour to this bread. You can use dark brown sugar instead.
• Greek yoghurt: makes the bread super moist. Yoghurt should be at room temperature. If you don’t have greek yoghurt, you can use sour cream or even unsweetened plain yoghurt.
• Eggs: should be at room temperature.
• Chocolate chips: I used here mixture of dark chocolate chips + milk chocolate chips in a ratio of 3/4 cup : 1/4 cup. You can use any kind of chocolate chips of your choice for this bread-like milk, dark or semisweet.
• Salt: It balances the sweetness and enhances the flavours.
• Ground Cinnamon: It is quite optional but it gives an amazing flavour to this bread.
• Vanilla extract: Adds flavour.

HOW TO RIPEN BANANAS

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If you don’t have ripe bananas on hand, place them on a baking sheet and bake in a preheated fan oven at 150C/302F (or 170C/338F for a conventional oven) for 10-15 minutes or until they have turned brown. Let them cool before use.

PART 1: HOW TO MAKE BROWN BUTTER!

WHAT IS BROWN BUTTER?

Brown butter (beurre noisette ➡️ the name that translates to hazelnut butter) originated in France and it’s classically used in French Cuisine in both savoury and sweet dishes. It has a nutty, toasted flavour and aroma. Butter is made up of three things: butterfat, milk solids and water. About 80% is butterfat, less than 4-5% is milk solids and about 14-15% is water. Browning butter involves heating butter on the stovetop until it is browned, milk solids are separated from the butterfat then toasted into golden brown specks and water in the butter is evaporated.

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➡️ Let’s make it step by step!

• Cut the butter into slices and place in a small heavy bottom pan(stainless steel is the best as you can see the colour of milk solids changing as the butter browns and can avoid burning of that solids).
• Place the pan on medium heat and let the butter melt. Once it melts, turn the heat to low and let it simmer. You will observe white foam on top and then it starts bubbling (keep stirring frequently). A wooden spoon is better for stirring but you can also use a regular spoon.
• Continue to cook the butter. The cooking time will depend on how much butter you are using. Watch carefully as light brown specks start to form and set at the bottom of the pan (these are the caramelised milk solids). You will feel the nutty aroma. At this point, you need to be extra careful and keep an eye on it because milk solids can burn easily(from brown to black). 
• When these specks change their colour from light brown to deep brown colour, immediately remove them from the heat and transfer to a mixing bowl to cool to room temperature.

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• Brown butter is ready to use. It is brown in colour but will become light yellow as it cools. It has an amazing nutty flavour with an amazing aromatic smell. It’s very easy to make at home. The whole process from start to end may take about 10-15 minutes.

PART 2: HOW TO MAKE BANANA BREAD!

• Preheat the Fan oven to 155C/311F (For a conventional oven: 175C/347F). Prepare a 9x5 inch loaf pan with parchment paper leaving an overhang on the larger sides of the pan for easy removal. Set aside.
• Combine plain flour (all-purpose flour), baking soda, salt and cinnamon powder in a large mixing bowl. Sift them, whisk them together and set aside.

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• In a bowl, mash the ripe bananas into a pudding-like consistency with a fork, and set aside.
• In a medium bowl, add room temperature brown butter and white and brown sugar, and mix with a whisk until a mixture is well combined. Add in the eggs, vanilla extract, greek yoghurt and mashed bananas then whisk them together until well combined.
• Add the wet ingredients mixture into the dry ingredients and mix until just combined (don’t over-mix).
• Fold in the 3/4 cup of Chocolate chips. Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the remaining 1/4 cup of chocolate chips on top.
• Bake for 55- 60 minutes or until a toothpick comes out clean or with a few moist crumbs.
• Let it cool completely before removing it from the pan. Remove from the loaf pan using overhang parchment paper. Place on the kitchen counter or cutting board to cut into thick slices and serve.

PRO TIPS TO GET PERFECT BREAD!

The perfect balance of flour, brown butter, yoghurt and ripe bananas is the key to getting super moist and insanely delicious banana bread every single time.

• Always use room temperature ingredients, like yoghurt, butter and eggs to keep an even consistency of the batter. 
• Measure your flour accurately to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have a digital scale, spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.

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• You have to use ripe bananas for this bread. The ripper, the better. Ripe bananas are extra sweet, soft and easy to mash, making them perfect for this bread. If you don’t have ripe bananas on hand, place them on a baking sheet and bake in a preheated fan oven at 150C/302F (or 170C/338F for a conventional oven) for 10-15 minutes or until they have turned brown. Let them cool before use.
• Sift your dry ingredients before adding them into the wet mixture that helps to combine everything evenly.
• Don’t over-mix the batter. Once the dry ingredients are just combined with the wet ingredients, stop mixing too much otherwise it results in dense bread.

HOW TO STORE THIS BANANA BREAD!

Bread remains soft and moist at room temperature for up to 2-3 days if you store it in an air-tight container.

It will last up to a week in the fridge and up to 2 months in the freezer if they are stored in a freezer-safe ziplock bag. First, cool them completely then wrap in plastic wrap and finally put them in a large freezer-safe plastic bag. To thaw, you will have to bring them to room temperature, place them in the fridge overnight or leave it for a few hours at room temperature then you can reheat it in the microwave for a few seconds.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊